Barakat, H., Ghazal, G. (2016). Antifungal and Antioxidant Activities of Rosemary (Rosmarinus officinalisL.) Essential Oil. Journal of Food and Dairy Sciences, 7(5), 273-282. doi: 10.21608/jfds.2016.43002
H. Barakat; G. A. Ghazal. "Antifungal and Antioxidant Activities of Rosemary (Rosmarinus officinalisL.) Essential Oil". Journal of Food and Dairy Sciences, 7, 5, 2016, 273-282. doi: 10.21608/jfds.2016.43002
Barakat, H., Ghazal, G. (2016). 'Antifungal and Antioxidant Activities of Rosemary (Rosmarinus officinalisL.) Essential Oil', Journal of Food and Dairy Sciences, 7(5), pp. 273-282. doi: 10.21608/jfds.2016.43002
Barakat, H., Ghazal, G. Antifungal and Antioxidant Activities of Rosemary (Rosmarinus officinalisL.) Essential Oil. Journal of Food and Dairy Sciences, 2016; 7(5): 273-282. doi: 10.21608/jfds.2016.43002
Antifungal and Antioxidant Activities of Rosemary (Rosmarinus officinalisL.) Essential Oil
Department of Food Technology, Faculty of Agriculture, Benha University, 13736 Moshtohor, Qaliuobia, Egypt.
Abstract
Using of natural antifungal preservatives, especially extracted from herbs is innovatively used, since plant matrices possesses antifungals and antioxidants compounds. The current work was undertaken to evaluate the antifungal and antioxidant activities of Rosemary (Rosmarinus officinalisL.)essential oil (REO). REOcontained high amount of Total phenolic compounds (TPC)exude high radical scavenging activity toward DPPH, ABTS and linoleic acid radicals as well as iron chelating activity. The TPC of REO was 198.8 mg GAE g-1 demonstrated 234.7µmol of TE g-1DPPH radicals scavenging activity and 291.3µmol of TE g-1 ABTS radicals scavenging activity. The antioxidant capacity of REO exhibited 75.8% reduction when evaluated by β-carotene bleaching assay. The reducing power activity related to iron chelating was198.1 µmol of AAE g-1.The CEO exhibit a high of 1,8-Cineole content (32.65%) over 20 identified components by GC-MS analysis. Furthermore, REO exhibited antifungal activity in vitro at low concentrations against tested food borne pathogens. The concluded results fromMIC and hyphal extension inhibition test indicated that REO was affected either growth or hyphae ofFusariumefficiently in vitro. The MIC was in range of 300 – 1000 mg L-1. The mode of action of in vitro experiment exhibited that REO was effective to affect the fungal cell thenpermeabilize the cell membrane. Therefore, REO can be reliably applied in commercial applications as antioxidant, antifungal and flavoring agent as seperate or in combination with traditional preservatives for controlling the undesirable organoleptic and fungal deteriorationsas well as mycotoxins in foodstuffs.
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